Hospitality August 2017 by The Intermedia Group

NO.737 AUGUST 2017

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NO.737 AUGUST 2017

Cream of the crop A LOOK AT THE BURGEONING CHEESE LANDSCAPE

Ethical cocktails WHY THE CLASSICS JUST WONâ&#x20AC;&#x2122;T CUT IT ANYMORE

Jewel of the sea HOW PROVENANCE IS THE KEY TO SELLING MORE OYSTERS

Editorial

August 8 10

iving in head-first, taking the plunge, putting your best foot forward — there’s a lot of ways to approach a new challenge. But whichever way you put it, excitement is the primary emotion experienced. And that’s exactly how I feel about taking on the editor’s role of Hospitality magazine. Inheriting the industry’s leading publication is an incredible opportunity, to say the least, and rest assured, the privilege is not lost on me. We recently held the 2017 Restaurant Leaders Summit at Randwick Racecourse, and it was a pleasure to meet so many of the industry’s leaders, visionaries and up-and-comers. It was an amazing day packed full of insights and peer networking, and we will be back and better than ever in 2018. The Summit touched on everything from how to keep costs in check and maintain a buzz-worthy venue to the impact of the 457 visa changes and a forecast of what 2018 has to offer. Black Star Pastry’s Christopher Thé, Chat Thai’s Palisa Anderson, Smith & Daughters’ Mo Wyse and Saint Peter’s Josh Nilan dug deep and gave attendees a behindthe-scenes look at their businesses — both the ups and the downs and everything in between. This issue, we look at the real impact of KeepCup’s on the industry and the increasing presence of mindful bars. Fine Food is fast approaching, and you can see what’s on offer starting from page 32. And if you’re feeling extra indulgent, we also touch on some of the finer things in life — oysters and cheese. Until next time, Annabelle Cloros acloros@intermedia.com.au

Hospitality August 2017

Contents

In focus

Openings

Flavour of the month

Trends

Best practice

Fast casual

Drinks

Column

Seafood

Cheese

Cocktails

Fine Food Australia

Shelf space

Diary

5 minutes with…

PUBLISHER Paul Wootton pwootton@intermedia.com.au

PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

EDITOR Annabelle Cloros T: 02 8586 6226 acloros@intermedia.com.au

HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au To subscribe please call 1800 651 422.

JOURNALIST Madeline Woolway T: 02 8586 6194 mwoolway@intermedia.com.au ADVERTISING NATIONAL Dan Shipley T: 02 8586 6163 F: 02 9660 4419 dshipley@intermedia.com.au DESIGN Kea Thorburn kthorburn@intermedia.com.au

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in focus

Delivery boom on the rise Home delivery services are more prevalent than ever, with consumers and venues both taking a piece of the pie.

ore and more people are having their meals brought straight to their door. Convenience is big bucks, and home delivery services are experiencing a surge in popularity with Deliveroo, Foodora, Menulog and UberEATS leading the charge. “Deliveroo has seen an average of 30 percent month-on-month growth since launching in November 2015, which shows the ever-increasing interest from consumers for on-demand food delivery in Australia,” says Levi Aron, Deliveroo country manager. “We have swiftly expanded our reach across the nation and we are now servicing Melbourne, Sydney, Brisbane, Gold Coast, Perth, Canberra, Adelaide and Geelong.” McDonald’s Australia recently launched McDelivery in partnership with UbertEATS. The nationwide delivery service was initially trialled in Melbourne before it was rolled out Australia-wide just months later. McDonald’s restaurants are listed on the UberEATS app and a dedicated McDelivery platform. A delivery fee of $5 applies, which is a small cost

many consumers are more than happy to pay. “Delivery is one of the top requests we receive in Australia, and with a growing number of people using UberEATS to get their favourite foods, they are the ideal partner for McDonald’s,” says Shaun Ruming, COO of McDonald’s Australia. “We’re excited to be able to offer local residents even more choice, with more of their favourite meals available at the touch of a button,” says Simon Rossi, general manager of UberEATS Asia Pacific. Information in the Eating Out Australia 2017 report, published by Intermedia, confirms operators believe home delivery services will increase in the coming years. The report is based on a survey of 1,009 eating-out venues and 1,095 consumers. The report also drew on detailed analysis of industry and Australian Bureau of Statistics data to determine market sizing and structure. This was supplemented with interviews with leading industry figures to better understand the trends uncovered by the research. n

Will meal delivery increase in the next two years? Fast food 34.1%

Cafés 5.4%

Pubs/bars 12.2%

Restaurants 26.9%

Overall 19%

The 40-page report is available now for $90 + GST and the 250-page report is available for $3,500 + GST. Contact Graeme Philipson at Intermedia: graeme@intermedia.com.au

Hospitality August 2017

Openings

A look at the latest venues to swing open their doors in Australia’s foodservice scene. 1

The Bavarian

Brisbane, Qld The Bavarian opens its doors for the first time outside New South Wales at Westfield Chermside in Brisbane. Boasting 400 seats and alfresco dining, all the classics are available including crispy pork knuckle, hotdogs and the 1kg Schnitzelmeister challenge — not to forget 17 beers on tap.

The Grill at The Four

Sydney, NSW Paddington gem Four in Hand has relaunched as The Grill at The Four with executive chef John Collins and head chef Daniel Menzies running the kitchen. The new menu surrounds the sea and the turf, with a charcoal grill imported from Brazil the weapon of choice to showcase live rock lobster, whole fish and rump cap 300g Grainge grain-fed Angus.

Jade Temple

Sydney, NSW Neil Perry’s latest venture comes in the form of Jade Temple, which champions contemporary Cantonese dining and plenty of Aussie classics. Nostalgic dishes are front and centre, including lemon chicken, honey king prawns and roast duck. Dumplings are courtesy of Macau chef Moon Kuen Ng.

District Brasserie

Sydney, NSW District Brasserie has launched in Chifley in Sydney’s CBD. The 200-seat venue is open from breakfast until dinner, with highlights including Ora King salmon, poached egg, green tahini and crispy quinoa with kelp salt alongside a charcuterie board and a selection of 120 wines. For sweeter treats, District Bakery is located on the same floor.

Photography Alana Dimou

Photography Jason Loucas

8 Hospitality August 2017

House of Lulu White

Melbourne, VIC Ben Avramides, Tommy McIntosh, Simon Winfield and Lee Smith are the team behind South Yarra eatery Lulu White. The 50-seat venue was designed by TOFU and exudes a Palm Springs aesthetic. For eats, an all-day breakfast menu is available, with lunch highlights including a fish finger sandwich and tataki ocean trout with buckwheat noodles, edamame, wakame and yuzu sesame dressing.

Eve’s Bar

Sydney, NSW Eve’s Bar at Mercure Sydney has a new fitout and menu inspired by the New York bar scene. The cocktail list still has all the classics as well as drinks that feature seasonal produce such as Eve’s Apple Pie. Comfort food reigns supreme, with an array of burgers on the menu teamed with homemade flats and loaded fries.

Wings of Glory

Melbourne, Vic Buffalo chicken specialists Wings of Glory have opened a second store in Melbourne’s CBD after the success of their flagship venue in South Melbourne. The same boneless wings, chicken wraps, salads, hand-cut chips and American craft beer are available, as is an indoor–outdoor atmosphere that’s ideal for a corporate crowd.

YO! Sushi

Sydney, NSW UK venue YO! Sushi has opened two locations at the T1 International and T2 Domestic terminals in Sydney Airport. For morning commuters, the T1 location has a Japanese breakfast menu including Japanese fried rice and an onsen egg. Hand-filleted, superior-grade fish served less than 24 hours from catch will be prepared by chefs daily.

August 2017 Hospitality 9

Flavour of the month This ancient treat has its roots in Central America, but it’s since become a global favourite with many forms and uses.

Chocolate WHAT’S THE APPEAL? The Mayan people from Northern Central America were the first civilisation to cultivate cocoa in a truly organised way. To this ancient civilisation, the cocoa tree was considered sacred. Beans were used as a form of currency, in addition to being the crucial ingredient for a ritualistic tonic. The Toltecs and the Aztecs followed, fostering its widespread use throughout the Americas. When Christopher Columbus landed on the island of Guanaja in 1502, he was almost certainly the first European to ever taste chocolate — ‘the elixir of the gods’. From 1521 onwards, chocolate became widely established throughout Spanish America, all the way from Cuba to Venezuela. By the end of the 17th century, chocolate makers had proliferated in Europe, and more specifically 10

Hospitality August 2017

in France. French pastry chefs had acquired the art of making chocolate of exceptional quality while France’s trading links with Martinique, Guadeloupe, Guyana and Saint-Domingue ensured direct cocoa supplies. In the 19th century, Europe discovered chocolate as never before, including cocoa powder from Holland and smooth milk chocolate from Switzerland. Between the 19th and 20th centuries, industrialisation, the lowering of taxes and the development of transport opened the doors to a chocolate revolution.

FLAVOUR MATCHES Dark chocolate goes perfectly with any kind of fruit including apricots, apples and raspberries along with spices and mint. Milk chocolate is always recommended to be tried together with

caramel or hazelnuts. A more recent flavour trend is matcha tea, mango or guava combined with white chocolate.

APPLICATIONS Depending on whether you use dark, milk, white or blond — the fourth dimension of chocolate — you will open up endless possibilities for applications. Dark chocolate is perfect to be used in savoury dishes including spicy sauces over lamb or chicken. Milk is delicious in chocolate bars, mixed with pecan nuts. White chocolate makes delicious mousse and ice creams.

SOURCING About 4,500,000 tonnes of chocolate are produced annually in 50 countries. The majority of cocoa is produced on small family plantations, with 90 percent of cocoa

plantations being less than five hectares in size. Cocoa provides a living for more than five million families. Seventy percent of the world production occurs in Africa, 17 percent in Asia and 13 percent in Latin America. But most of the top-quality beans are produced in South America. The cocoa is then shipped to the chocolate factories, where chocolate manufacturers roast it, add sugar and conch it (release the chocolate from some of its natural acidity by stirring it for 24 to 72 hours).

STORAGE Chocolate is best kept at 16–18 degrees Celsius with a 60 percent humidity. Chocolate becomes softer above 27 degrees Celsius and hates big changes of temperature. n Credit: Geoffrey Thellier, Valrhona brand ambassador.

Trends In the wake of ABC’s War on Waste, the movement against takeaway beverage cups has reached fever-pitch.

Reusable cups A

ccording to War on Waste, 52 mega tonnes of waste are generated in Australia every year. After the show aired — exposing the fact 98 percent of single-use coffee cups are unrecyclable — reusable cup manufacturer KeepCup saw a 690 percent spike in sales enquiries, while frank green saw sales of their SmartCup increase tenfold. The stats aren’t just coming from companies like KeepCup and frank green though, cafés have taken note of the spike, too. “It’s really noticeable,” says Angus Lindsay, head of retail and head barista at Single O. “We have periods of the day where we have 20 [reusable] cups waiting, whereas before that, we would see maybe 10 to 15 a day. “We think about 10 percent of takeaway coffees are now sold in reusable cups, and it used be around two percent.” That means the Sydney-based café group and coffee roaster has ‘saved’ around 2000 cups, but they’re aiming for 24,000 in a year. “We’ve set a target for May next year to try to reduce single-cup use by 50 percent,” adds Single O’s head of marketing Mike Brabant. “We’ve got a few strategies in place. We did free coffee on the day War on Waste went to air — I think we did 600 reusable cups, which was about 50 percent of all takeaways across our stores. “We’ve installed standing bars at Surry Hills to encourage short-stay coffees, so instead of getting takeaway, the barista will give them a ceramic cup. That’s working really well. It’s about mimicking the French and Italian style — we’ve just developed a takeaway culture here. “At Carriageworks Farmers Market, we’ve introduced ‘café cups’, which Acme & Co gave us. We started 10 to 12 weeks ago, and

now 20 to 25 percent of the coffees we do at Carriageworks are café cups. “You need a multitude of factors to reduce the use of takeaway cups.” Like Single O, Three Blue Ducks’ business model is predicated on sustainability, which means they too have begun finding other ways to reduce waste beyond switching out single-use cups for reusable ones. “We’ve always pushed the sustainable and environmentally friendly aspects of our business,” operations manager Paul Dewhurst tells Hospitality. “We spoke to Single O about their free coffee day and decided to do the same — on that day, we gave away 460 free coffees. “Even though our single-use cups are recyclable, a lot of energy goes into making them. It’s also about creating awareness.

People might not have their KeepCup with them, but they still want a coffee. If they’re just going to be walking around, maybe they don’t need a lid.” Single O, for example, has seen about 10 to 15 percent of their customers go lidless when prompted. While there’s no dispute venues should be trying to reduce consumer reliance on singleuse cups, there is some disagreement over whether to apply a discount. “We do the 50 cent discount,” says Dewhurst. “A lot of places give you a 50 cent discount for takeaway coffee to begin with, because you aren’t taking up space in the café, so we just changed that. When we started the reusable cup discount, we brought takeaway prices in-line with dine-in ones. “I don’t know what would happen if 50 or August 2017 Hospitality

trends

Single O's shortstay bar is an homage to Europe

75 percent of people started to bring reusable cups — that may change things dramatically.” For now, Dewhurst says their choice has levelled the playing field, meaning they don’t need to recover margins by asking for a cheaper price from their roasters, Single O. “We give 15 cents [the cost of a single-use cup] to Take 3 for the Sea, which is a local charity,” says Brabant. “On a positive note, we just felt it’s about educating the customer and having them make the choice. It can become quite single-minded, just speaking about price. It can make it feel like we aren’t talking about the bigger issue. “There’s a whole chain of things. It’s about sustainability for farmers and for our clients.” “As coffee roasters, we really can’t devalue coffee at all, especially on the producer end,” explains Lindsay. “Discounting keeps the mindset that coffee is a cheap product. We want to encourage people to think about where the coffee is coming from, if we can increase the cost, it will benefit everyone from the start of the line.” While Three Blue Ducks does apply a discount, Dewhurst agrees businesses need to find a way to manage their margins. “Ultimately we, and everyone else who gets involved, are doing it for the greater good. It’s short-sighted to say we’re not going to get on board because it’ll cost us money.” So how are business like Three Blue Ducks and Single O keeping track of their progress? “We have a separate pay button for reusable 12

Hospitality August 2017

“The solution is getting people to eschew singleuse cups, not forcing them to use reusable ones.” Michael Brabant cups,” says Dewhurst. “These days, everything is computer-based, so you should be able to know if people are bringing reusable cups or getting takeaway ones.” Single O have also just added a separate POS button, which they split up into reusable cups, short stay and lidless. “From that, we can see what’s working and what needs a push,” says Lindsay. “It’s very useful.” Having multiple options available and collecting data about what’s working will be the key to a future free of single-use cups. “The solution is getting people to eschew singleuse cups, not forcing them to use reusable ones,” says Brabant. “We’re on an ongoing journey.” n

Multiple tips from Single O • Educate customers so they can make a conscious choice based on understanding the cost of specialty coffee, the price of single-use cups and how they are currently recycled. • Support a local charity or someone who is working to reduce waste by donating the cost of your single-use cups every time a customer uses a reusable one instead. • Convince customers to take the initial step of buying a reusable cup by offering a free coffee with the purchase. Boost conversions by running a oneoff free coffee day. • Offer multiple solutions to reduce single-use waste — encourage reusable cups; advocate ‘going lidless’; provide café cups at markets and festivals and create space for short-stay, Europeanstyle coffee breaks.

best practice

Fraud Prevention When It’s Busy

You can never be too careful when it comes to protecting your business, writes Ken Burgin.

t’s easy to take shortcuts when it’s busy — let’s get those orders out fast! But the stakes are high. Not only do staff need watching, but they need to be aware of how fraud takes place — many of them are easy targets for customer con-artists. And if you have shady characters on the payroll, they’ll be quick to see opportunities.

•

HERE’S A CHECKLIST TO MAKE SURE MORE OF YOUR HARD-EARNED CASH STAYS IN THE BUSINESS:

•

• • •

• •

•

Bank more regularly, and upgrade the ‘drop safe’ system. Investigate the cost of a weekly cash-collection service. It may be less than you think, and helps cut insurance premiums. Clear the till more often. Piles of notes make people think one missing won’t be noticed. Have staff routinely check all large notes that are tendered — ‘check 50!’ Check the point-of-sale routines — is it easy to use at peak times? If not, shortcuts will be found and the POS data is no longer reliable to check against product use. Make sure to disable the ‘open’ key, which may be used for all manner of items. Talk to your POS supplier about the fraud prevention checks in their system, most have useful features just waiting to be used. Keep the roster changing, so no-one is entrenched in one position and able to set up a racket with their friends. Fraud also includes free drinks and food for buddies, not just cash. Use mystery customer reports on how payments are handled and change given. One operator found the benefit of occasionally adding a $20 bill to the till drawer, and checking that the final count is indeed $20 over at the end. Watch for errors when stock is transferred from one bar or kitchen to another. When they need a case of vodka now in the top bar, will the stock transfer system record this rush request?

14 Hospitality August 2017

•

Watch for supplier fraud — short deliveries, fake services (e.g. the serviceman who ‘checks’ the fire extinguishers in his van and gives them the OK) and back-door trading. Most restaurants and cafés don’t do a monthly food stocktake, but a regular count and sales check of your 20 most valuable products will cut losses immediately. Watch for signs of financial stress among employees such as borrowing from other staff and asking for pay advances. Referral to a financial counselling service can help them deal with gambling problems, excessive loans or problem expenses. Financial stress can easily turn into fraud if controls are weak. Credit card failures are a fact of life — this means more cards are ‘maxed out’ or cancelled and will be declined. Staff need to know the firm and friendly way to handle these situations. If you don’t take all the major cards, now’s the time to do so, offering more options for credit-stressed customers.

ON A POSITIVE NOTE •

• • •

•

Raise the bar and run background checks, especially for senior positions. When you find someone you want to hire, get their permission for a paid police check. A Google search will show reputable companies that will do this with the applicant’s permission. Keep the systems sacred — no shortcuts with the floats, final till count or stocktake. Pay well — this tells your staff they are above average and respected. Consider allowing staff to buy meals or product at a good discount. The system needs to have tight rules, but it’s appreciated and may reduce ‘help yourself’ discounts. Unhappy, resentful staff are the most likely to steal — no-one enjoys working with them and your positive culture suffers. A positive culture leads to an honest workplace. n

fast casual

Slow and steady With 25 years of successful operation under its belt, Chargrill Charlie’s faithful adherence to family values underpins its careful approach to expansion.

ike many businesses, the evolution of “We’re limited with the number of stores we Chargrill Charlie’s has been a mix of can open per year because we’re self-funded and highs and lows. After opening their first have to train all the staff ourselves. store in Sydney’s Coogee in 1989, the “The way we support stores is with a totally When was the business family-owned and -operated business invented different mentality than with a franchise model, established? 1989. and manufactured a patented rotisserie. because they are legitimately our partners.” The technology made the cooking process more Number of locations? Nine. efficient, allowing the business to open more venMARGINAL PROFITS, (Mosman, Neutral Bay, Willoughby, ues, and like many operators, the team decided to MAXIMUM GAINS Wahroonga, Lane Cove, Woollahra, try franchising. But rapid expansion isn’t necessariJust as franchising posed a challenge to Chargrill St Ives, Mona Vale, Rose Bay). ly the right model for everyone. Charlie’s, so does the cost of running a business Number of staff? 250-plus. “We have a lot of skill-based dishes with lots built on offering wholesome meal replacements Best-selling menu items? BBQ of fresh ingredients,” says co-owner Ryan Sher. for families. chicken and DIY dinner packs “The only way to do it well is to do it fresh on the “To source the right produce in terms of vege(customers have two size options premise every day, and so when we went into tables is not very difficult in Australia,” says Sher. and can fill with a mix of meat, franchising, no matter how much training we gave “It’s more about getting the right price than the salads, chips and vegetables). the franchisees, they never seemed to really be right quality. trained enough. “We don’t run on very good margins because Biggest challenge facing the “A lot of the time businesses start out compliwe have extremely high standards. We can’t business in 2017? Integrating cated and then when they go to a franchise modpass on all those costs to the customers. We’re new technology into the business el, they kind of become simplified. To franchise, probably at the higher end of the pricing range and staying ahead of the game by you have to simplify everything. To be honest, I for the market we’re in. We aren’t able to charge constantly creating new dishes. was just never happy. It didn’t give me job satisfacrestaurant prices, but we are supplying restauGrowth plans for the year tion and I don’t think it suited the business. Those rant-quality food.” ahead? Chargrill Charlie’s will stores never met my expectations.” When the first store opened more than 25 be launching a new store in While managing a completely company-owned years ago, Sher’s father set the mantra: “Look Annandale in August 2017. business has its hurdles — especially when it after the customer and everything else will take comes to expansion — for Sher, franchising prescare of itself.” ents far worse challenges. The same ethos is still in place today, with Sher “There’s slower growth [when you’re compaadmitting costs remain last on the list of considerny-owned] because you have to use your own capital,” he says. “You ations. In an effort to ensure freshness, for example, any meals left at aren’t in a position to open five or 10 stores a year as a result, but we’re the end of each day are given to a number of charities around Sydney, happy with that. rather than stored for reuse the next day. “We’ve set ourselves a goal of opening three stores a year over the “It’s a very easy thing for us to give back,” says Sher. “We don’t next three to five years. We’re about to open our tenth store in Anwant to reuse the food. If we haven’t sold it, I’m more than happy to nandale [Sydney], using the model we’ve taken a long time to perfect, give it away. which is a ‘joint venture per store’ model.” “We look after our customers and the quality of the food first. We This means company-trained staff are offered the opportunity to worry about money as a secondary thing that will fall into place if you become percentage equity partners in a store, while Sher and his do everything else right. That’s the mentality of our business. co-owners remain majority owners in each location. Using this model “The customers understand and appreciate that. Plus, I’m satisfied, means there’s a limit on how many stores the company can open per and that attitude filters down through me to the staff. It might take year, but it doesn’t constrict the total size of the business in the longtime and you might not have success straight away in terms of making term, says Sher. money, but you’re building a healthy business for the future.” n

At a glance

August 2017 Hospitality 15

drinks

Decanting kombucha Whether or not it’s the ‘superdrink’ it’s made out to be, there’s plenty of reasons to consider including kombucha on your drinks list.

ombucha isn’t new — although the exact origins are unknown, it’s been sipped on for centuries — and neither is its position as the panacea of functional beverages. Made from green or black tea fermented with a SCOBY, otherwise known as a symbiotic colony of bacteria and yeast, kombucha has recently found fame as a functional beverage. Its real functionality, though, might come less from its touted health benefits and more from its flavour profile and mouthfeel. “Everyone seems to be going on about the health benefits, which aren’t really proven,” says Black Radish founder Brendon Vallejo. “Kombucha has probiotics for sure, just like sauerkraut, yoghurt and kefir. People know it’s good for them, but don’t really understand why.” While kombucha does have a small amount of alcohol — a by-product of fermentation — if controlled carefully, the total should remain below 1.5 percent. Put in perspective, this means drinkers would on average need to consume a few pints of kombucha to get the same buzz they would from 500ml of beer. (It’s still a good idea to disclose this to customers). “The non-alcoholic market is underserved,” Vallejo tells Hospitality. “Foodservice is still only just getting the idea there is a segment of the population that don’t want to drink. “What are they drinking? Nothing, basically — so you’re losing out on sales. They won’t just keep drinking soda water; it doesn’t pair with food. They’re missing out on that part of dining.”

Hospitality August 2017

When done right, kombucha has a number of characteristics that make it perfect for pairing with food, says Vallejo. “It’s a very entertaining drink, the way champagne is,” he says. “It’s carbonated, it’s got umami and that fermented twang — all of which I think are quite satisfying. “For pairings, you want an off-dry kombucha you can have a bit of latitude with. They’re easier to match.” It can work well as a palate cleanser, too, says Julie Brument, co-owner of The Nine, who has offered shots to diners in between meals at pop-up dinners. “People quite like it,” says Brument. “I love kombucha with a hard cheese. It really depends on the flavours of the kombucha itself. A strawberry kombucha could be beautiful [with] pavlova, and a mint–coconut one could be perfect with a kale salad.” The Nine has also had a lot of success creating mocktails and cocktails with kombucha. “It’s quite an easy ingredient to work with, and as it’s flavoured, it brings a little plus to the drink. We like to use it with our organic quinoa vodka — they work really well together,” she says. “It could also replace tonic in certain drinks.” When it comes to looking after kombucha, Vallejo recommends it be consumed within three months of bottling or, even better, within six weeks. And the warmer it is, the quicker it will ferment. “I like to work with venues that already understand temperature is important, that there’s a particular way to pour and a right

way to present information,” he says. Kombucha is very similar to pétillant naturel both in terms of production and end result. Both complete fermentation in the bottle, making for a beverage that has a light fizz. “Kombucha is similar to pét-nat because the compounds of tea and grapes (and apples, too) are quite similar in terms of the components like tannins, polyphenols and sugar,” says Vallejo. “Tea doesn’t have sugar, but it does have the other stuff, so when you add sugar to the tea, you basically end up with something similar to apple or grape juice. That’s why kombucha has such a great flavour profile and is engaging in the same way apple cider or wine are.” Brument has found offering diners a taste test often results in conversion. “Ninety percent of people who try it order it afterwards. We have at least eight to 10L of kombucha ordered per week,” she says. The comparison to wine might stretch beyond kombucha’s characteristics to its evolution as a category. Just like Australia’s wine industry took time to mature, so will kombucha. “I’m not saying kombucha is exactly like wine, but if you look at the Australian and Californian wine industries, there are similarities,” says Vallejo. “You can see how the industry has matured. I think if kombucha lasts long enough, we’ll potentially see it mature more. “Restaurants at the forefront of hospitality see the relevance, but everyone else is caught up in the pseudo health benefits.” n

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column

The good old days are now

Photography Simon Bajada

Africola’s Duncan Welgemoed doesn’t suffer from nostalgia, but he does think there’s a place for a touch of the old school in today’s kitchens.

don’t think kitchens have a place for nostalgia. I don’t lament the aggression, the misogyny, the tunnel vision, the ‘don’t ask questions, do as you’re told’ attitude. Those things have no place in today’s kitchens. If anything, I lament the romance I see lacking in young cooks today. I’m all for using fancy things like probes and circulators, using science to achieve exact results, but I’m too stupid to understand much in that realm beyond the difference between up and down. My problem with the world of science in food is that it takes away the romance of cooking. I’m a tactile person. Use all your senses — smell, taste, feel the food. There’s a lot to be said for teaching the seduction and sex of cooking to young chefs. It inspires passion and inspiration; it encourages them to be connected to the food and ingredients they cook. I’m not interested in being a Nordic-inspired automaton that could only cook by numbers, those spritely mise en place machines. Those kids, faced with real ingredients in a domestic setting, will end up regurgitating things they 18

Hospitality August 2017

are currently seeing on Instagram or out of a $200 cookbook instead of using their stomach and cooking something they actually want to eat. Turning what we do into an exact science will inevitably come to food being 3D-printed and consisting of edible micro morsels of gellan gum, nasturtiums and flecks of Neil Perry’s ponytail. Like everything about cooking, the science to romance equation should be balanced. To be cooking on planet Earth is to be pinned by an unseen gravitational force beyond your control to the surface of an almighty bauble of consumerism, cluttered with Kiwi knives, Birkenstocks, MasterChef, sneaker sponsorships, stock cubes and Blumenthal’s interview on The Project, concocting new, frightening and exotic means of confusing the young chef, all of it revolving silently in an infinite and eternal cryovac machine. Yes, we should be using every bit of tech at our disposal however, we cannot ever forget that something so primal and beautiful should never just come from the head; it should dribble off your fingers, burn your lips and ultimately come from the gut. n

Photography Simon Bajada

“Like everything about cooking, the science to romance equation should be balanced.”

seafood

Oyster selection from The Boathouse

Origin story Provenance is everything, and nowhere is it more evident than oysters from Australia’s Oyster Coast, writes Madeline Woolway.

“

We welcome chefs to come down and find out where the oysters are from, how they’re handled, what we’re doing for the environment and how that affects the qualities of an oyster,” says David Maidment, board member of Australia’s Oyster Coast and oyster grower. It’s an offer head chef Colin Barker from The Boathouse on Blackwattle Bay has been more than happy to take up. “I was pretty lucky because The Boathouse has been around for 20 years, so relationships were pre-existing, but I’ve taken a bit of time to actually go out and visit the leases and get to know the farmers on a personal level,” Barker tells Hospitality. “It’s one thing to talk about oysters, but to see the environment and where they come from is the final piece in the puzzle. “It gives you a far better understanding of the complete circle. Whether it’s from the substrate of the estuary itself or the plants growing in the

20 Hospitality August 2017

surrounding hills, it gives you an understanding of where the flavour profile comes from.”

THE FLAVOUR MAKER Three species are cultivated by farmers along Australia’s Oyster Coast, which is home to eight oyster-growing estuaries located along New South Wales’ South Coast: the Shoalhaven and Crookhaven Rivers; Clyde River; Tuross Lake; Wagonga Inlet; Wapengo Lake; Merimbula Lake; Pambula Lake and Wonboyn Lake. The taste, texture, shape and colour of oysters vary greatly depending on species and provenance, as well as growing techniques. “You need algae and plankton for the oysters to feed on,” says Maidment. “Then it’s up to the farmers to cultivate the oysters — whether they are hatchery or wild caught — to get a nice shape and a good size. “The art is to get a nice three to two ratio for the height of the shell to the width and cup shape. The oyster itself follows the shape of the shell, so if you can get a nicely shaped shell, you’ll get a good-quality oyster.” Sydney rock oysters are the primary species grown along the South Coast, and tend to be sweet and slightly salty with a rich, creamy texture and lingering mellow aftertaste. Native

only to Australia’s east coast, they’re slow growing, taking three years to become ready for harvesting. On the other hand, Pacific oysters have a crisp, clean finish. The introduced species are fast growing and must be farmed under carefully managed environmental conditions. The rare Angasi oyster is the third species found along the coast. They’ve been labelled ‘the oyster lover’s oyster’ thanks to their fullbodied flavour and fine texture. “Eighty-five to 90 percent of oysters around the world are Pacific oysters,” says Maidment. “Native oysters are rare. America’s Virginia oyster and the flat oysters, whether they be the European Belon or the [Australian] Angasi, only make up about one percent of the whole oyster market.” The rarity of native oysters is what makes them popular among tourists travelling to Australia. “People really like the Sydney rock oysters because they have a clean taste,” says Maidment. Plus they’re iconic because they’re unique to this area.” While local rock oysters have always been in high demand, the Angasi is experiencing a resurgence. “Demand is probably not that great

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seafood

because people don’t know about them,” says Maidment. “People are used to eating the Sydney rock and Pacific oysters. “Angasi are harder to grow and are affected by disease. But they’re starting to make a comeback now — fine-dining places including The Boathouse, which sell a variety of oysters from different places, are very interested in taking Angasi, especially in the wintertime when they’re really good.”

TURN YOUR DINERS INTO OYSTER LOVERS Restaurants interested in adding Angasi oysters can utilise a number of strategies to ensure they’re a hit with diners. “They’re an oyster lover’s oyster — that should be explained to people,” says Maidment. “When people like them, they like them a lot. They’re very meaty, and there are good ones coming out of the coast, which are just 75ml. That’s a nice size for the Angasi.” “Angasi aren’t for the faint-hearted,” adds Barker. “I really wouldn’t suggest them to someone who is a bit iffy about oysters because it’ll scare them off for good.” So, how do you get sceptical diners to order oysters, Angasi or otherwise? “Sometimes having a dressing is a good way to get people onboard, particularly if they’re funny with oysters,” says Barker. “For me personally, I never dress an oyster. I find when you heavily dress them or put something really acidic on them, you tend to lose their particular flavour. “Nowadays, through growing techniques and different finishes, we’re seeing a movement towards smaller oysters that are really approachable. “If you give someone who’s on the fence a big oyster with a lot of mouthfeel, you’re going to scare them off. But if you give them a beautiful little sweet one, there’s a chance they’ll develop a palate for oysters after that.” More specifically, venues can boost oyster sales by sharing the story of their origins. “It’s a fine line between tantalising them and giving them information overload,” says Barker. “We educate our staff. Each day, I taste the oysters coming in and we’ll often do tastings with the staff as well. Then it’s up to them to gauge customer interaction and how much information they need to share. “We’ve got regulars who keep their oyster printouts and use them like a scoresheet, but others just want a suggestion. “The beauty of our menu is we have an ever-changing oyster list, so there’s a lot of different sizes and three species for people to have a go at. “The staff are trained to point people in the right direction — they know the [Moonlight] Kisses are smaller and the Labels are bigger. If we’ve got two Pacific varieties on, they know 22 Hospitality August 2017

seafood

which is smaller and which is larger.” Through organisations like Australia’s Oyster Coast, venues are able to trace their oysters from the table to the farm gate and often right back to the specific lease. “It’s about ensuring quality from the grower through to the restaurant,” says Maidment. “People want to know about where things come from, why the oysters from Narooma are a little different to the ones from Turos, and why they have varying tastes. People are interested in these differences. “We monitor and look after the environment, which is lifting the market. We didn’t understand biology or lifecycle [40 years ago], so we couldn’t breed them. Now we’re making inroads and doing it better than it’s been done before.”

STORAGE AND PREP According to Barker, there are two nonnegotiables when it comes to oysters: keep them at the right temperature and shuck them in-house. Maidment also advises it’s best to order small quantities often. The Boathouse has a bank of dedicated fridges set to different temperatures for different oysters.

“If you let them get too cold, you’ll essentially kill the oysters,” says Barker. “We have them set to 11 degrees Celsius for the rock oysters and between eight and nine for the Pacifics, so we can’t keep anything else in them. “People should be pushing for live oysters and shucking them themselves. A lot of the time, they get washed under a tap to get rid of sediment, which is — if you want to be poncey — like throwing the nuance of that oyster down the sink and replacing it with chlorinated water.” Instead, Barker suggests a simple yet ingenious fix — the humble pastry brush. “We shuck, but we don’t flip. We just knock the lids off, sever the abductor muscle then we leave them to lie as they are in the shell. If there happens to be a bit of sediment, we get pastry brushes and some water from the lobster tank and then we just dab the shell out, trying not to lose any liquid. “The liquid in the shell is the last mouthful the oyster took before it left the estuary — that’s the bit that’s telling the story.” n The Narooma Oyster Festival is held annually on the ﬁrst weekend of May and showcases produce from Australia’s Oyster Coast.

An oyster shucker greets guests at the Narooma Oyster Festival

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August 2017 Hospitality

cheese

Cheese glorious cheese!

Hospitality August 2017

Nomadâ&#x20AC;&#x2122;s Ortiz anchovies with house-made ricotta, peppers and sourdough baguette

cheese

From cheese boards to pairings with fish, there’s never been a better time to shake up your cheese offering, writes Aoife Boothroyd.

peciality cheese is something the Australian public has embraced with vigour. Dedicated cheese shops and bars have popped up around the country along with cheese festivals and an appreciation for local and imported product that exemplify great cheesemaking. The humble cheese platter has never been more exciting or higher in demand. But with so many delicious cheeses available, how do you go about picking what’s right for your menu? What can you source, or even make yourself, that offers diners something truly unique? Growing up in Northern Italy, Alessandro Pavoni — chef and restaurateur of Ormeggio at the Spit and Sotto Sopra in Sydney — has a deep appreciation and respect for cheese that goes back to his childhood. Famous for their cheese trolley for many years, Pavoni decided to change up the way he plated up cheese platters at Ormeggio by offering four types of cheese that change regularly, ensuring diners always had something new and exciting to try. Each wedge of cheese is presented in a wooden cheese box with matching accompaniments and breads. Not only has this decision delighted diners by offering them something new each time they visit, but it’s cut down on wastage, is more economical and has saved a significant amount of space in the kitchen. “We used to have a cheese trolley, but it was a bit old school, a big investment and took up a lot of space, so we decided to try a

new way to serve cheese entirely,” says Pavoni. “The cheese is now served in glass-lidded, rectangular wooden boxes where we have a cheese of the week together with a selection of Australian and Italian cheeses. Each cheese is paired with an accompaniment, and then we have four little drawers underneath which hold house-made bread to accompany each cheese.” Aside from the house-made ricotta, Pavoni sources his cheeses from Sydney institution Formaggi Ocello. Going off their recommendation, the cheeses served in the cheese box can change weekly, fortnightly or even monthly. “We only use what’s best,” says Pavoni. “At the moment, we have a cheese called Bitto Storico which is the oldest edible cheese in the world and can be aged to a maximum of 18 years. It’s from Lombardy, which is on the border of Italy and Switzerland. It’s a really unique cheese made from goat’s and cow’s milk. Another cheese I use a lot is the Bagoss, which comes from where I came from in Italy. It’s a 30-month aged cow’s milk cheese made in high pasture. We have also served a drunken cheese washed in prosecco which has a very pungent flavour. As well as using it in the cheese box, we’ve [used] it as filling in our ravioli. It’s quite an interesting combination because the acidity that comes from the wine makes it very unique.” Although cheese appears in many dishes on the menu, one of the more unlikely cheese-driven dishes that has proven popular at Ormeggio is a fresh burrata served with raw tuna and basil-infused olive oil. “I’ve done a few dishes with seafood and burrata which have been interesting. I think any oily fish can go well with a fresh cheese like burrata.”

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cheese

AN UNLIKELY PAIRING Making their mark on the Sydney dining scene with house-made feta, haloumi, shanklish and ricotta, Nomad is serious about cheese. Sourcing product locally and abroad, co-owner of Nomad, Rebecca Yazbek, says the venue’s cheese platter generally changes seasonally. At the moment, you’ll find central Victorian Holy Goat, Ossau-Iraty, which is a semi-hard ewe milk cheese, Quicke’s Cheddar from the UK, Pecora Blue from the Southern Tablelands of New South Wales and Queso de Murcia al Vino, a semi-hard, Spanish goat’s milk cheese which is macerated in red wine during the ripening process. When it comes to experimenting with flavours however, it’s the venue’s housemade cheeses that are the star of the show. The Jersey milk haloumi with roast crimson grapes, honey and sherry outsells every other menu item; the semi-hard goat’s cheese, which is made from milk sourced from the Hawkesbury and served in a grain salad, is exceptionally popular and the goat’s milk sorbet keeps diners intrigued, but it’s the Ortiz anchovies with whipped ricotta, peppers and a sourdough baguette that has proven to be an unlikely hit.

Woodside Cheese Wrights’ selection of cheeses and accompaniments

“Anchovies and ricotta are a combination people find really interesting,” says Yazbek. “I was actually in Spain with my chef when we first came across the dish and it just blew us both away; we knew that it had to go on our menu. We make the ricotta, we make the baguette and the anchovies just speak for themselves. The ricotta doesn’t mellow out the anchovies at all, it just gives the dish a beautiful creaminess. It’s been on the menu 18 months now, and I’ve never seen anything like it in Sydney — and neither has my chef or my business partner. All around the world you have cheeses in salads, you have cheeses with meat, you have cheeses with desserts, but that combination really blew our minds.”

CHAMPIONING LOCAL FARE

Sotto Sopra’s tuna carpaccio with burrata

Hospitality August 2017

South Australian cheesemaker Kris Lloyd of Woodside Cheese Wrights has long been pushing the boundaries of Australia’s artisanal cheese scene. Becoming the first Australian cheesemaker to be accredited to make and sell raw goat’s milk cheese from her cellar door, Lloyd takes great pride in creating exceptional products that have been embraced by chefs across the country. Some of the cheeses Lloyd is particularly proud of include her buffalo milk curd and chèvre topped with lemon myrtle and green ants. The buffalo curd has fast become a favourite on cheese boards around South Australia, with a number of restaurants and wineries choosing to serve it as a dip with pickled vegetables or as a tapas-

style dish served with fresh bread. “It’s just something a little bit different to the goat’s curd,” says Lloyd. “It doesn’t have the same acidity and it has much more of a rounded palate; it’s not as sharp. A lot of chefs are also incorporating it into mousses and any recipes that call for something like a mascarpone or a sour cream. It just gives a really beautiful richness to the dishes. “We’ve also recently put native green ants and lemon myrtle on our chèvre. These ants are found mainly in the Northern Territory and North Queensland and taste a little bit like a mixture of kaffir lime and lemongrass. That’s something chefs are absolutely loving.” Lloyd would like to see cheeses that represent really good cheesemaking put in the spotlight. “Sometimes, the cheesemakers have actually done most of the hard work. When you source a great product, it’s not about trying to change the cheese too much. It might be a goat’s curd, a beautiful fresh chèvre or maybe even a semi-hard cheese. But sometimes I think it’s about not trying to over-engineer it and instead about finding the complexity in simplicity. A lot of Australian chefs get that. No-one is writing the script for our chefs or our cheesemakers — we are writing that script. It’s so great to see chefs embrace not only the produce, but also the producers and the process of how things are made, and I think that there is a really lovely element of respect there.” n

We believe that great food feeds great business

cocktails

Local matters

Knowing where the food on your plate comes from is fast becoming the norm for savvy diners. So is it only a matter of time before the same applies to cocktails? By Annabelle Cloros.

hampioning local produce, supporting our farmers and sourcing sustainable ingredients is fast gaining momentum, with customers willing to pay a premium for produce that’s slicker than your average. Mindful bars have been popping up around the globe lately — think recently closed White Lyan in London — and have started mushrooming in Australia. Archie Rose, Bulletin Place, Charlie Parker’s and Oriental Teahouse are just a handful of the venues contributing to the home-grown phenomenon one drink at a time.

HUMBLE ORIGINS Plucking the fruits of the Aussie landscape wasn’t ever a question for Sydney’s first 28 Hospitality August 2017

distillery in 160 years, Archie Rose. Putting local ingredients on the map — and in the drinks — is what gives the venue an edge on the world stage. “More and more consumers are interested in the provenance of their food and drink, so yes, we think it’s very important to highlight and promote the use of local ingredients,” says Archie Rose’s Nigel Weisbaum. “We’re very fortunate to have access to Australian native ingredients.” Thanks to Australia’s bounty of botanicals, Archie Rose is able to create products that are unlike anything else. “Botanicals including blood limes, lemon myrtle, river mint or Dorrigo pepper leaf are not available anywhere else in the world,” says Weisbaum. “This gives [us] a huge point of difference, especially as they are so prominent. Lemon myrtle is 90 percent ci-

tral, whereas lemons and limes are 10 percent.” Along with scouring local markets for ingredients and collecting honey from their rooftop bees — found in the Distiller’s Strength Gin (and subsequently showcased in the Last Laugh alongside strawberry, rhubarb and smoked lemonade for a fruity tipple) — the distillery places emphasis on giving used materials a second chance at life. “We always do our best to recycle or reuse our ingredients,” says Weisbaum. “We recently distilled yuzu skins [Hokkaido (Northern Island) Archie Rose Horisumi stirred with absinthe, yuzushu, saline] and didn’t need the juice, so MC and Thor from PS Soda and our neighbours Gelato Messina grabbed the skinless fruit to create new flavoured sodas and ice creams.” So what’s the most Australiana cocktail you

cocktails

“It has become apparent there needs to be a greater amount of awareness when it comes to asking where locally sourced ingredients come from.” – Sam Egerton can get your hands on? “Probably the Shane Collins — an Australian version of the Tom Collins — with Archie Rose Signature Dry Gin, fresh local lemon juice and lemon myrtle syrup topped with soda.”

THE NEW NORMAL

Oriental Teahouse's Chai-na Shake Charlie Parker’s is all about an ethical approach

Charlie Parker’s is all about a leaf-to-stalk philosophy. Headed up by Palmer & Co. alumni Sam Egerton and Toby Marshall, the menu centres around seasonality teamed with a chef’s approach to making drinks. Since opening its Paddington doors, sustainability and education has always been front and centre. “In the process of developing Charlie Parker’s, it has become apparent there needs to be a greater amount of awareness when it comes to asking where locally sourced ingredients come from,” says Egerton. “The opportunity is for the bartenders to share their passion about the drinks and the products that go in them.” Ethically sourcing local ingredients for drinks is another concern for the venue, especially when using Australia’s rural and unusual produce. “The explosion of ‘foraging’ took off before the social awareness of the [environmental] impact when taking local ingredients,” says Egerton. “This was a learning curve for me, and now the team works closely with providores to ethically source ingredients for the drinks. We have long-standing relationships with a few suppliers, but are constantly asking questions about where produce or products are sourced from.” The drinks offering showcases the best the seasons have to offer, but there are a few cocktails that won’t budge from the menu. “One of the mainstays from the first menu is the wattle seed highball Toby created,” says Egerton. Comprising wattle seed Vermouth and citrus skin soda, it’s “simple, elegant and August 2017 Hospitality 29

cocktails

Bulletin Place

represents our affinity with local produce and the end-to-end approach to using all elements of the produce we bring in.”

CHANGING SEASONS There’s no phone and no bookings at Bulletin Place, with the five daily offerings dictated by the strictly Australian produce the team source from the markets. In between selecting the crème de la crème of seasonal produce and using ‘crap puns’ when naming drinks, Bulletin Place’s ethos is simple: less is more. “We try to keep things as local as possible,” says Paul Hammond, general manager. “Our wines, beers and food suppliers are all solely Australian, and as far as fresh produce goes, we’ve partnered with several local purveyors who keep us firmly in the loop with what’s good and where it’s coming from. We always want to be offering a genuine reflection of what the local season has given us. “Some of our favourites include but are not limited to Poltergeist Gin, Archie Rose, The Mountain Lagoon Trading Co. (Wollemi Honey), Starward, L’Artisan Cheese, Yarra Valley Dairy and Matt Brown’s Greens.” Bulletin Place takes great pride in promoting locality and sustainability as a business, leaving consumers to reap the benefits. From reducing usage to cutting down on plastic or paper products, every little bit counts. But Bulletin Place doesn’t push its own agenda, with Hammond citing business awareness as more important than going over30

Hospitality August 2017

Archie Rose vodka with rose petals

board on menu descriptions. “I think it’s more important that as a business, you’re aware and happy with where things come from both from quality and ethical standpoints. You need to be careful not to overdo things on menus, and you can always talk a customer through where something comes from and what makes it different. The provenance of ingredients can be quite contentious and become a form of advertising or needless value-adding on a menu. As much as possible, we want to know what we’re getting and who we’re getting it from — but then display it in a no-bullshit, unfussy manner.”

ORIENTAL INFLUENCES Melbourne’s Oriental Teahouse is more than just yum cha. If you can push your way past the trolleys of steaming siu mai and prawn dumplings at the Chapel Street restaurant, Zhou

Zhou Bar awaits upstairs. The presence of tea is heavy in the drinks menu, which is a credit to founder David Zhou’s signature handcrafted blends. But more importantly, Oriental Teahouse makes a real effort to support local industry. “It’s very important to use local products as the people making them have gone to a lot of effort to set up their production in the first place, often involving a lot of costs,” says beverage manager Aidan Mongor. “We use local fruit and veg suppliers and order a lot of products from local distilleries and breweries.” The house special is any cocktail using Starward whisky, with its Melbourne production serving as the cherry on top. Another local special is the Outback Nergroni, with “all-Australian ingredients including Four Pillars Dry gin, Maidenii sweet vermouth and Applewood Red Økar [Campari substitute],” lists Mongor. Here’s to drinking with a conscience. n

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Fine Food Australia

The Finest

Fine Food Australia 2017 is back and bigger than ever. Spread across four days, the exhibition is jam-packed with everything the industry needs to know.

he industry’s leading trade exhibition Lion’s Den returns for another year, but this The Lion’s Den will provide the opportunity time it’s at the Sydney ICC in Darling for smaller businesses to pitch to some of the Harbour. The event showcases the latest industry’s leading figures. Lions include Dr When: 11-14 September products and attracts buyers from restaurants, MirJana Prica, managing director of FIAL; Sissel Where: ICC Sydney, Darling cafés, bakeries, retailers, caterers, hotels and Rossengren, managing director of Food Industry Harbour other food business. In 2017, Commercial Drinks Foresight; Yezdi Duruwalla, managing director Opening hours: Monday— an industry event dedicated to bars and venues of Unilever and Scott Stuckmann, business Wednesday 10am–6pm; Thursday — will also run alongside Fine Food Australia for executive officer of Nestlé. The den will be 10am–4pm the first time, featuring top craft and artisan beer, facilitated by Adam Moore, corporate executive wine and spirits brands. chef of Cerebos. Registration: Register for free There will be more than 1,000 brands exhibiting Innovations in Pâtisserie before Friday 8 September. $30 general and speciality food; catering equipment; The pastry stage will showcase the newest in at-show charge for those who do hospitality equipment; bakery; drinks; coffee; tea; pâtisserie, combining new ideas and the latest not register online. dairy; meat and seafood; retail and technology; equipment. Pastry chefs at the Innovations in Fine Food Australia is strictly a fitout and design; packaging; natural; organic and Pâtisserie Stage presented by Callebaut include trade-only event. Children are not free-from and on-premise liquor. Kirsten Tibballs, Adriano Zumbo, Christopher Thé permitted. Fine Food Australia provides the opportunity to and Mark Seamen. discover new tastes and learn from food industry leaders. The exhibition also serves up invaluable COMPETITIONS AT FINE networking with chefs, restaurateurs, café and FOOD AUSTRALIA bar owners and other food operators. More than 20,000 visitors Australian Culinary Federation attend Fine Food Australia each year, giving attendees the chance to Culinary Challenge meet new faces. Chefs, trainees and apprentices will have the opportunity to pit their This year, there are a number of events spread across the four-day skills against each other and against the clock, competing for a share event, including the Australian Culinary Challenge, Bake Skills Australia, of up to $10,000 in cash and prizes. Chefs of the highest calibre and Live Bakery, Talking Food Stage and The Official Great Aussie Pie and skill level are invited to showcase their talents in front of the Fine Food Sausage Roll Competition to name a few. audience and will be judged by a panel of national, interstate and local judges. This year, the extensive competition program will include the INNOVATIONS Nestlé Golden Chef’s Hat Award Final Series, WorldSkills Cookery and Innovation Zone Butchery competitions, ACF Most Outstanding Chef and ACF Most The Innovation Zone is a new addition to Fine Food Australia and Outstanding Pastry Chef 2017 among others. focuses on shining the light on new and innovative products. WorldSkills Competition Start-Up Zone The WorldSkills Competition is a new addition to the program. In The Start-Up Zone is dedicated to new businesses breaking into the collaboration with Fine Food and the Australian Culinary Federation, foodservice and hospitality industry. Featuring new technologies, WorldSkills regional competitions will be run on 13 and 14 September. ground-breaking ideas and interesting concepts, the zone will feature The competitions are one-day events where individuals will be brands that have been in business for less than one year and provides benchmarked against their peers to showcase the best in their chosen the opportunity to gain insight, interest and opportunities from larger skill in cookery, retail butchery and restaurant service. Designed to businesses. Yume, Liquefy, Almo Milk, Zurlo and Fulfilled Co are just test basic skills and show how competitors can innovate and explore some of the names present at the Start-Up Zone. new ideas, the competition will provide the opportunity to potentially 32 Hospitality August 2017

Details

compete for Gold, Silver and Bronze medals nationally and internationally as members of the Skillaroos — the WorldSkills Australia International Team. Nestlé Golden Chef’s Hat The National Final of Australia’s longest-running culinary competition will see finalist teams cook-off live in front of an industry audience in entrée, main and dessert course categories. The competition is open to those aged between 16 and 25 (on 30 September) currently working in the culinary industry in Australia and will see participants given access to mentorship and masterclasses with industry leaders.

World’s First CommerCial-ready Cold PrEss sloW JuiCEr

WOMEN IN FOODSERVICE CHARITY EVENT The Women in Foodservice Charity Event will return for its fourth year, this time including the inaugural Women in Foodservice Awards. Since launching in 2014, the event has cemented its place as a show highlight, providing guests with the opportunity to be inspired and learn from successful women in the industry while networking with peers. Hosted at Cyren in Sydney’s Darling Harbour, the event will take place over brunch on Wednesday 13 September. A panel of industry icons will share their experiences during a discussion that will cover all aspects of the food industry. Facilitated by food writer and restaurant critic Elizabeth Meryment, the charity event features panelists including Christine Mansfield, Vivian Zurlo, Lauren Eldridge and Danielle Alvarez. Featuring for the first time at the charity event is the Women in Foodservice Awards. The awards celebrate women who are doing their bit to shape and grow their business and the industry. The awards will be presented in four categories: leader in a restaurant management role; leader in a front of house role; leader in a backof-house role and leading woman in foodservice (restaurateur, business owner, supplier or service to the sector). All profits will go to Women in Hospitality, an organisation that supports and fosters career development of women in the hospitality industry, and Outback Spirit Foundation, which helps Aboriginal enterprises raise money to grow and market native bush foods, and facilitate agricultural and market links between buyers and sellers with their agricultural output in regional and national markets. n

Details When: Wednesday 13 September, 10.30am–12.30pm Where: Cyren, Darling Harbour Tickets: finefoodaustralia.com.au/whats-on/womenfoodservice-event

ProFEssioNAl Cold PrEssEd JuiCEr Top QualiTy JuiCing oN dEmANd solutioN

• 8 hours continuous juicing • 40L per hour • Better nutrition, more flavour

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Call to book a demo 02 9798 0586 or visit www.kuvings.net.au Hospitality Magazine Image.pdf 3 27/06/2017 11:07:30

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www.FlatTech.com www.FlatTech.com | 02 9692 0035 | Info@FlatTech.com August 2017 Hospitality

Fine Food Australia

Exhibitor list 1825 Interiors �� D40 Level 1

Baker Refrigeration �� HG16 Level 4

C & G S.r.l ��L4 Level 1

3 Keys Global �� HO47 Level 4

Bakers Maison Pty Ltd �� HL50 Level 4

Cafe Chairs Sydney �� D35 Level 1

A Hadjipieris Ltd �� M18 Level 1

Bakery Combinations Australia ��HP46 Level 4

Cafeideas �� HH48 Level 4

A.kuartet Gida Paz ��T56 Level 1

Bakery Fresh �� P51 Level 1

Caffe DM �� R16 Level 1

AAA Cool Candle Company Pty Ltd F45 Level 1

Baking Business Magazine �� HL52 Level 4

Calico Cottage Fudge Systems ��P57a Level 1

Abacus �� B36 Level 1

Barista Technology Australia �� R20 Level 1

Campbells Wholesale Food Services. HB2 Level 4

ABP Atlas ��HK28 Level 4

BCGA Concept Corp ��i47 Level 1

Canada ��J28 Level 1

Ace Filters ��HC44 Level 4

Bear

Roasters

Cappuccine Australia �� R39 Level 1

AHT ��F22 Level 1

�� R21 Level 1

Carboor Harvest �� N49 Level 1

Alchemy Cordial Company ��Q39 Level 1

Bee the Best �� G22 Level 1

Cargo Crew ��F37 Level 1

All-American S’Mores �� M58 Level 1

Beijing Leway International �� R4 Level 1

Carmi Flavors �� P40 Level 1

All-Fect Distributors ��HB1 Level 4

Beijing Leway International �� S4 Level 1

Casalinga ��L16 Level 1

Almo Milk �� C2 Level 1

Beijing Leway International ��T2 Level 1

Casio �� A42 Level 1

Alpen Products �� E38 Level 1

Beltec �� A19 Level 1

CCCFNA ��HM2 Level 4

Alsco �� G36 Level 1

Benedikt Imports ��HA10 Level 4

CCCFNA ��HM5 Level 4

Altimate Foods Pty Ltd �� M46 Level 1

Bepoz Retail Solutions �� C36 Level 1

CCCFNA ��HP2 Level 4

Amoy Canning Corporation (Singapore) Ltd

Bertocchi Smallgoods �� K28 Level 1

Ceres Organics ��F16 Level 1

�� T51 Level 1

Bestfield Rice Bran Oil ��F29 Level 1

Charlies Cookies �� HH8 Level 4

Amyson Pty Ltd �� HJ2 Level 4

Beston Pure Foods �� M22 Level 1

Chef Works Australia ��F36 Level 1

Anzco Foods Australia �� HH2 Level 4

Betrimex Vietnam �� H29 Level 1

Chelmos �� P58 Level 1

Apromo ��HA7 Level 4

Bhf Ptd Ltd ��T49 Level 1

Chrysostomos Elia & Sons Ltd �� M14 Level 1

Apromo Trading �� HN28 Level 4

Bianchi Industry Spa ��T20 Level 1

Clayton Ceramics ��F51 Level 1

Artinox Australia ��HB48 Level 4

Bickford’s Australia �� S15 Level 1

Climate Australia �� B47 Level 1

Artisan Food Equipment �� D45 Level 1

Big Ass Solutions ��F40 Level 1

Co Yo �� E19 Level 1

Aryzta �� HN54 Level 4

Biopak �� C28 Level 1

Coast Distributors �� HD22 Level 4

Aupacific �� D50 Level 1

Biosota Organics & Extra Ordinary Foods ��H31 Level 1

Coconut Development Authority �� P52 Level 1

Aupos �� A41 Level 1

Birch & Waite Foods �� M48 Level 1

Coffee Galleria �� P36 Level 1

Aussie Chef Clothing Company �� E42 Level 1

Bite Size Group ��Q23 Level 1

Coffee Machine Technologies Pty Ltd �� S22 Level 1

Aussie Nut Co �� HH6 Level 4

BLI Thailand �� HN2 Level 4

Coffee Mio – Sydney �� S28 Level 1

Australia House �� P19 Level 1

Bliss Rice Bran Oil �� G20 Level 1

Coffee Works Express �� S16 Level 1

Australia Turbo Air ��HA48 Level 4

Blue Diamond Growers ��F32 Level 1

Cold Display Solutions ��HP24 Level 4

Australian Bakels �� HN41 Level 4

Blufi �� G48 Level 1

Colpac �� B15 Level 1

Australian Beverage Corp ��Q28 Level 1

Boavistense �� M13 Level 1

Comcater �� HF28 Level 4

Australian Hospitality Directory �� H57 Level 1

Bonfect Snackfoods ��i36 Level 1

Confeta Pty Ltd �� A16 Level 1

Australian Institute of Food Safety HP22 Level 4

Borgcraft �� HL40 Level 4

Confoil �� C24 Level 1

Austraw �� A37 Level 1

Botella Pty Limited �� B1 Level 1

Consorzio Del Formaggio Parmigiano Reggiano

Austune �� HH54 Level 4

BRITA ��T42 Level 1

�� M30 Level 1

Ayoub Supply �� HL22 Level 4

Bromic Refrigeration �� HD39 Level 4

Cookers Bulk Oil System �� K32 Level 1

Azura Fresh NSW QLD �� K50 Level 1

Brookfarm �� H15 Level 1

Cooking the Books �� B46 Level 1

B & S Commercial Kitchens ��HE48 Level 4

Bunzl ��HA20 Level 4

Cossiga Limited �� HL34 Level 4

B K Foods �� R49 Level 1

Busy Nippers �� G50 Level 1

Cream Workwear ��F57 Level 1

Baba Products (M) SDN BHD ��T52 Level 1

Byron Bay Confectionery ��F1 Level 1

Creative Commercial ��HA37 Level 4

Bago Bluff �� E1 Level 1

Byron Bay Cookie Company �� HL1 Level 4

Creative Ingredients �� HD32 Level 4

34 Hospitality August 2017

Bones

Speciality

Coffee

Fine Food Australia

CyberChill Refrigeration �� HL6 Level 4

FIT ��i4 Level 1

Healthier Tastier Foods �� H28 Level 1

D2C �� HD1 Level 4

FIVE SENSES COFFEE PTY LTD �� R24 Level 1

HEMP Foods Australia ��HA8 Level 4

Daabon Organic Australia �� E21 Level 1

FLAT �� G37 Level 1

Hit Equipment ��HP18 Level 4

Daikyo Trading ��L20 Level 1

Florentia �� M36 Level 1

Hobart Food Equipment ��

Dairytonic + Sahara Dairy �� N21 Level 1

Food South Australia �� H36 Level 1

��HC32 Level 4

DaVinci Gourmet �� S36 Level 1

Foodservice Magazine ��HE6 Level 4

Honest to Goodness �� D16 Level 1

DBCE ��HP34 Level 4

Foreign Economic Cooporation Centre Ministry

Hormel Foods �� K22 Level 1

DC Payments �� A51 Level 1

of Agriculture China �� R46 Level 1

Hospitality Equipment 2020 ��HE16 Level 4

DC Speciality Coffee Roasters �� R35 Level 1

Foreign Economic Cooporation Centre Ministry

Hospitality Magazine ��Q49 Level 1

Deliredi �� R48 Level 1

of Agriculture China �� S46 Level 1

Hurom �� H58 Level 1

Della Rosa ��HM41 Level 4

Fornitalia Pty Ltd �� G46 Level 1

I K G Korea Co. ��L6 Level 1

Department of Industry, Innovation and Science

France Gourmet Sydney �� HL53 Level 4

ICE ��HA43 Level 4

�� E53 Level 1

Franklands Agro �� E31 Level 1

ICE – ITALIANTRADE COMMISSION |Trade Promo-

Detpak �� B22 Level 1

Freedom Foods Group �� N22 Level 1

tion Section of the Italian Embassy �� N4 Level 1

Devon Foods Limited �� R51 Level 1

Fresh Produce Alliance �� H22 Level 1

ICE – ITALIAN TRADE COMMISSION | Trade Pro-

Dhaval Agri Exports LLP �� HL51 Level 4

Frosty Boy �� N28 Level 1

motion Section of the Italian Embassy ��P4 Level 1

Di Rossi Foods �� M28 Level 1

Frutex �� HL2 Level 4

Ice & Oven Technologies �� HN22 Level 4

Divine Atmos �� H47 Level 1

FSM ��HE28 Level 4

Illy ��HB9 Level 4

Dolo Cafe Supply �� S23 Level 1

FTA Food Solutions �� M45 Level 1

Impos �� C39 Level 1

Dolo Cafe Supply �� S23 Level 1

Full Filled �� B2 Level 1

Improbable ��HK1 Level 4

Drive Yello �� B40 Level 1

G & K Fine Foods �� M52 Level 1

Indonesia Pavilion �� S58 Level 1

Duni Australia �� E52 Level 1

GEFA ��i28 Level 1

Inhouse Smokehouse ��HB7 Level 4

Earthens ��F57a Level 1

Gelato Ingredients Manufacturer of Australia

inPOS �� A45 Level 1

Easiyo ��Q47 Level 1

��HB10 Level 4

Italian Gelato Concepts ��HC22 Level 4

Eco-Farms �� G15 Level 1

Genobile ��L36 Level 1

Ivan’s Pies ��Q46 Level 1

Elements Packaging �� C29 Level 1

Gesame / Huon Distributors ��HA35 Level 4

J.L Lennard Food Equipment ��HB16 Level 4

Elenka ��J46 Level 1

Geumsan Ginseng Cooperative �� HG8 Level 4

JB & Brothers Pty Ltd ��HP40 Level 4

Elliott Automation Australia ��HP38 Level 4

Global Brand Resources �� P48 Level 1

Jinhe Foods �� E20 Level 1

Embassy of the Republic of Poland ��N57a Level 1

GoDiner �� A46 Level 1

Joseph Lee & Co / Suzumo ��L35 Level 1

Epicure Trading �� E45 Level 1

Gold Coast Ingredients ��i29 Level 1

Juice and Co ��Q15 Level 1

Epson Australia �� C20 Level 1

Golden Flower International ��HC9 Level 4

Juice World ��T32 Level 1

ERE Group �� N2 Level 1

Goldstein Eswood �� HF40 Level 4

Juice World ��T32 Level 1

Espresso Connect ��T26 Level 1

Goldstein Eswood �� HG40 Level 4

K – Mush ��L8 Level 1

European Currants �� M4 Level 1

Goodi ��T54 Level 1

Kakadu Plum Co. �� C1 Level 1

Euroquip ��HC48 Level 4

Googys �� E3 Level 1

Kalis Bros �� K36 Level 1

Exquisite Marketing Ausutralia �� HD28 Level 4

Gourmet Garden ��HC2 Level 4

Kansom �� M27 Level 1

Ezy Duck �� K23 Level 1

Gourmet Provider �� N58 Level 1

Katherine & Chiang Business �� A1 Level 1

F.B.M ��HP42 Level 4

Granny’s Spices ��L58a Level 1

Katherine & Chiang Business Co �� A4 Level 1

Farm Foods ��L18 Level 1

Green Bean Coffee �� R22 Level 1

Katherine & Chiang Business Co �� B4 Level 1

Farm Frites Australia �� HD5 Level 4

Grinders �� S38 Level 1

Katherine & Chiang Business Co � HA11 Level 4

Feast On This ��Q48 Level 1

Grow ��Q19 Level 1

Kez’s Kitchen �� P46 Level 1

Fedelta �� C40 Level 1

Guru Labels �� A39 Level 1

KFSU ��HM43 Level 4

Federal Hospitality Equipment ��HM16 Level 4

Gustare Honey �� HJ5 Level 4

Khoisan Tea ��T44 Level 1

Festive Australia ��HB39 Level 4

H2coco / H2melon ��T30 Level 1

Kids Dining �� E36 Level 1

Festive City Food & Liquor �� N52 Level 1

Halloumi Cheese �� N15 Level 1

Koford Converting �� A29 Level 1

Fiji Consulate General & Trade Commission

Hamdard Laboratories India ��T16 Level 1

Kozmopolitan Gida ��HA2 Level 4

�� J60 Level 1

Hank’s Foods �� G32 Level 1

Kraftpack �� A22 Level 1

Fine Pack �� C19 Level 1

Hart & Soul – Toscano ��i21 Level 1

Kurrajong Kitchen ��HK2 Level 4

Fireworks Foods �� N1 Level 1

HBC Trading ��F21 Level 1

Kuvings Australia �� G40 Level 1 August 2017 Hospitality 35

Fine Food Australia

Kwik Lok Australia ��HM49 Level 4

Mourad’s Coffee Nuts �� H16 Level 1

Picky Picky Peanuts �� M57 Level 1

La Boqueria ��L28 Level 1

Multisteps �� A32 Level 1

Pinnacle Sciencec Laboratories �� R40 Level 1

La Stella Latticini �� P19 Level 1

Multivac �� C32 Level 1

Pittas Dairy Industries Ltd �� M12 Level 1

Label Power �� A30 Level 1

My Obsession ��F47 Level 1

Pizza Revolution ��J16 Level 1

Laoma International �� B27 Level 1

N & W Global Vending SpA �� S32 Level 1

Plenty Food Group ��L45 Level 1

Lauretana ��T24 Level 1

Namyang Coffee ��Q22 Level 1

Plenty Food Group ��L46 Level 1

Liebherr �� HG53 Level 4

National Participation of Turkey �� G4 Level 1

Pluspak �� D21 Level 1

Lindsay PieMaking Equipment ��HP50 Level 4

National Participation of Turkey �� H4 Level 1

Pomati Group Srl �� HO27 Level 4

Liquefy Health �� E2 Level 1

National Participation of Turkey ��Q4 Level 1

Popcake The Pancake Company..HM44 Level 4

LKK Food Equipment ��HA21 Level 4

NCT & I ��Q58 Level 1

Possmei �� P28 Level 1

Long Fine Hospitality �� H49 Level 1

Nespresso ��T21 Level 1

Pouch Direct �� A17 Level 1

Lotus Filters ��HA31 Level 4

Nestle Professional �� HD9 Level 4

Pregel Australia �� N36 Level 1

Loving Earth �� D20 Level 1

Nextrend Furniture �� E58 Level 1

Premier Northpak �� A28 Level 1

LRS Australia �� E46 Level 1

Nippy’s ��T40 Level 1

Prepared Food ��HA9 Level 4

Lutosa ��i46 Level 1

Nisbets Catering Equipment �� HF16 Level 4

Priestly’s Gourmet Delights �� HJ1 Level 4

LUUS Industries �� HJ16 Level 4

Norco Foods �� P24 Level 1

Primo Moraitis Fresh �� HG2 Level 4

Luv-a-Duck �� K16 Level 1

Notley’s �� HN40 Level 4

Procal Dairies �� P16 Level 1

M & J Chickens �� M21 Level 1

NSW Department of Industry ��J4 Level 1

Product Distribution �� K52 Level 1

Mackies ��HM54 Level 4

Nutrifaster Australia �� HD27 Level 4

Proform Gourmet ��L17 Level 1

Majors Group Australasia �� E32 Level 1

OKF Corporation ��HA13 Level 4

Puratos Australia �� HN48 Level 4

Majors Group Australasia �� HJ20 Level 4

Open House Magazine ��HC7 Level 4

Pure Gelato �� M32 Level 1

Maltra Foods �� P42 Level 1

Opens Projects Group / Table Top Innovations

QB Smoothies �� S42 Level 1

Mantova Marketing �� HG54 Level 4

�� D46 Level 1

QCC Hospitality Supplies ��HA16 Level 4

Marcel’s �� HL32 Level 4

Oppenheimer �� N46 Level 1

Ratin Khosh ��F15 Level 1

Marinucci �� B20 Level 1

Order Up Group �� C50 Level 1

Read Label �� A35 Level 1

Martellato Srl �� HN52 Level 4

Ordermate �� C45 Level 1

Ready Bake �� HN44 Level 4

Matthews Foods �� E57 Level 1

Ordermentum �� S35 Level 1

Real Dairy Australia �� N16 Level 1

Matthews Foods �� HN51 Level 4

Organic Mountain �� E22 Level 1

Red Cat �� C46 Level 1

Maurice Kemp Skanos MKA Catering.HA40 Level 4

Organic Royal Quinoa ��HE12 Level 4

Regethermic �� HG48 Level 4

Meiko Australia ��HB50 Level 4

Outback Spirit / Robins Foods ��HA5 Level 4

Rely Culinary ��HE54 Level 4

Melitta Europa ��Q27 Level 1

Ozepac Solutions Group �� D19 Level 1

Remedy Kombucha �� G30 Level 1

Meltique Beef �� K42 Level 1

Ozland Packaging �� B19 Level 1

Reward Hospitality �� HF48 Level 4

Mendolia Seafoods �� M2 Level 1

Pac Food ��HK34 Level 4

RFE Australia Pty Ltd ��HA27 Level 4

Meris Food Equipment ��HE47 Level 4

Pac Trading �� A21 Level 1

Rhima �� HD2 Level 4

Metro Beverage �� R36 Level 1

Pacific Islands Trade & Investment �� i10 Level 1

Riva Real Ice Cream ��HC40 Level 4

Metropolitan Food Group �� HH7 Level 4

Pantry and Larder �� G28 Level 1

Riverina Dairy �� N20 Level 1

Middle East Products Export Company.G16 Level 1

Pantziaros Bros Dairy Products Ltd M20 Level 1

Riverport Beverages �� H21 Level 1

Milano Food Traders ��HC8 Level 4

Papouis Dairies Ltd �� N9 Level 1

Roast Art ��HC6 Level 4

Mission Foods �� HL28 Level 4

Paramount 21 �� K40 Level 1

Roband Australia ��HB40 Level 4

Mobile Kitchens �� D47 Level 1

Parmalat �� M40 Level 1

Robert Gordon Australia �� D39 Level 1

MODA ��T34 Level 1

Pastificio Di Bari Tarall’oro Srl �� HO51 Level 4

Robot Coupe Australia ��HE18 Level 4

Moffat �� HJ27 Level 4

PBSA POS Point Of Sale �� E49 Level 1

Robotic Sushi Australia �� K18 Level 1

Moffat ��HK40 Level 4

Peanut Company of Australia �� M58 Level 1

Rok Margaret River �� P50 Level 1

Mona Lisa Chocolate ��HE2 Level 4

Pentair ��HC28 Level 4

Roller Grill Australia �� HD16 Level 4

Monde Nissin �� K46 Level 1

Pepe’s Drucks �� M15 Level 1

Rollex Australia �� C16 Level 1

Monika ��HA33 Level 4

Petrou Bros Dairy Products �� M16 Level 1

Rotocharge ��HP30 Level 4

Monin ��Q40 Level 1

Petruz Fruity �� E15 Level 1

RTC Foods �� K20 Level 1

Morlife ��F31 Level 1

Phillip Lazarus �� E35 Level 1

S.E.A Trading �� A15 Level 1

Mount Zero Olives ��F20 Level 1

Phoeniks ��HA15 Level 4

Sacred Ground Operations ��Q24 Level 1

36 Hospitality August 2017

Fine Food Australia

Sacred Grounds �� R23 Level 1

Sydney Sauce Co. ��HC10 Level 4

True Foods �� HL48 Level 4

Safco Australia ��F58 Level 1

Synergy �� B38 Level 1

True Refrigeration ��HK16 Level 4

Sammic Australia �� HD40 Level 4

Tabasco ��HA1 Level 4

Trumps �� D28 Level 1

San Neng Bake Ware ��HP34 Level 4

Table of Plenty ��i19 Level 1

TSAD ��i57 Level 1

Sanden Australia �� HF20 Level 4

TabSquare �� B50 Level 1

TSAD ��T48 Level 1

Sangria & Vermuth Bodegas Sanviver L14 Level 1

Tailored Packaging �� B28 Level 1

Tycoplas �� A31 Level 1

Sanita Work Shoes ��F38 Level 1

TAITRA �� C3 Level 1

Tyro Payments �� A43 Level 1

Sanitarium Health &Wellbeing Company....G21 Level 1

TAITRA �� C4 Level 1

UIC Australia �� A49 Level 1

Sanmik Food �� D22 Level 1

Taiwan Food & Pharmaceutic Machinery

Unilever Food Solutions ��HB8 Level 4

Scots Ice Australia ��HE40 Level 4

Manufacturers Association ��HM32 Level 4

Unique Catering Products �� HL16 Level 4

Semak Distributors �� HN16 Level 4

Taiwan Food & Pharmaceutic Machinery Manu-

Unite International �� HF2 Level 4

Shang Wei Industries �� A48 Level 1

facturers Association �� HN34 Level 4

Unox Australia �� HJ48 Level 4

Shantou Linghai Plastic Packaging � A20 Level 1

Tasman Foods ��L32 Level 1

Unox Australia ��HK52 Level 4

Shepherd Filters ��HA19 Level 4

Taura Natural Ingredients ��HM48 Level 4

US Department of Agriculture ��J38 Level 1

Shott Beverages �� S19 Level 1

Tea Tonic ��Q36 Level 1

US Meat Export Federation �� K35 Level 1

Silex & Piotis (Piotis) ��HA39 Level 4

Tekneitalia �� P1 Level 1

Van Long Machinery �� HJ6 Level 4

Silver Chef �� HD48 Level 4

TFPMA ��HM31 Level 4

Van Rooy Machinery ��HM28 Level 4

Silvernill Coconut �� H19 Level 1

TFPMA ��HM32 Level 4

Vanilla Bazaar ��HM51 Level 4

Silverwood Fine Foods �� K21 Level 1

TFPMA �� HO31 Level 4

Vegware Australia Pty Ltd �� B21 Level 1

Simco Australia �� HJ54 Level 4

Thai Riffic �� HL10 Level 4

Vermints ��J36 Level 1

Simped Foods ��HK6 Level 4

Thai Trade Centre �� D4 Level 1

Vestal Water �� S39 Level 1

Simpson Farms �� E28 Level 1

Thai Trade Centre �� E4 Level 1

Viet Huong ��L19 Level 1

SKOPE �� HD20 Level 4

Thai Trade Centre ��F4 Level 1

Vili’s Family Bakery �� HL33 Level 4

Smart Candle �� TBA

That’s Amore Cheese Pty Ltd ��Q57 Level 1

Vilove Asia �� HF9 Level 4

Smartfruit ��i45 Level 1

The Chia Co �� H20 Level 1

Vis Vires ��Q52 Level 1

Smeg ��HB20 Level 4

The Country Chef Bakery Co ��HM40 Level 4

Vytra Industries �� C22 Level 1

Solidtecknics �� HH53 Level 4

The Dallas Group �� HL12 Level 4

W & P Reedy �� HL54 Level 4

Sol’s Snax �� HE10 Level 4

The Fresh Chai Co �� R19 Level 1

Weddernburn Enterprises �� A36 Level 1

Soulful ��HC5 Level 4

The Good Grub Hub �� M57a Level 1

White Horse Coffee / ACME Cups � HF1 Level 4

Sous Vide Australia �� HF54 Level 4

The IIDEA Company ��L3 Level 1

Wholegrain Milling ��HK54 Level 4

Southern Cross Supplies ��HA6 Level 4

The Metropolitan Tea Company ��Q20 Level 1

Wild Beverages ��i31 Level 1

Spanish Food and Drink Industry Federation

The Nut Roaster Company �� G19 Level 1

Williams and Taylor �� A2 Level 1

�� K8 Level 1

The O’Kelly Group �� B16 Level 1

Williams Refrigeration Australia �� HJ40 Level 4

Spiral Foods ��F28 Level 1

The Packaging Group �� B32 Level 1

Winterhalter Australia ��HK39 Level 4

Springhill Farm �� HF11 Level 4

The Pumpkin House �� D3 Level 1

Worktones �� E47 Level 1

Sri Lankan Tea Board ��Q16 Level 1

The Tasmanian Food Co �� P57 Level 1

WUSATA ��I38 Level 1

Stima �� G52 Level 1

Thirst For Life ��HB6 Level 4

WUSATA ��i40 Level 1

Suecos �� E50 Level 1

Three Farmers Quinoa ��T46 Level 1

Wusata ��i42 Level 1

Sugar Free Foods Australia ��i15 Level 1

Thuan Phong ��T45 Level 1

Yianni Fine Food �� M1 Level 1

Sunny Queen Meal Solutions �� N57 Level 1

Tip Top Food Service ��HK48 Level 4

Yume Food �� D1 Level 1

Sunshine Coast Council ��i52 Level 1

Tip Top Foodservice �� HL33 Level 4

Zesti Woodfired Ovens ��HM52 Level 4

Sunshine Produce Limited �� E16 Level 1

Tixana – Piranha �� H32 Level 1

Zoratto Enterprises ��HG10 Level 4

Super Clean Tank ��HP26 Level 4

Tomkin Australia ��F46 Level 1

Zurlo Artisan Focaccia �� D2 Level 1

Superbee Honey Factory ��F19 Level 1

Tonkah Foods �� HF5 Level 4

Supertron

Tony’s Quality Meats & Deli Pty Ltd L41 Level 1

Refrigeration ��HC16 Level 4

Top Shelf Concepts �� D36 Level 1

Suricom Consultants �� M3 Level 1

Topwil Organic Food �� D32 Level 1

Suricom Consultants �� N3 Level 1

Trenton International ��HA28 Level 4

SUSTA �� H50 Level 1

Trenton International ��HB28 Level 4

Commercial

Catering

August 2017 Hospitality 37

Fine Food Australia

RETAIL & TECHNOLOGY

FITOUT & DESIGN

2017 FLOOR PLAN

SPECIALTY FOOD

HOSPITALITY TALKING FOOD STAGE

CO-LOCATED WITH

COMMERCIAL DRINKS SHOW PACKAGING

MEAT & SEAFOOD

HEALTHY LIVING

CAFÉ STAGE

DAIRY

Presented by Devondale

DRINKS

(ORGANIC, NATURAL, FREE FROM)

LOWER

FLAVOURS OF THE WORLD

ENTRY

ACF CULINARY CHALLENGE

NESTLÉ GOLDEN CHEF’S HAT

START UPS

ENTRY

INNOVATIONS IN PATISSERIE STAGE

BAKE SKILLS AUSTRALIA

OFFICIAL GREAT AUSSIE PIE COMPETITION

LIVE BAKERY

BAKERY NETWORKING LOUNGE

CATERING EQUIPMENT

FLAVOURS OF THE WORLD

FOOD CAFÉ

ENTRY 38

Hospitality August 2017

ENTRY

UPPER LEVEL

LEVEL

2017 FLOOR PLAN

CAFÉ

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Bean drinking In safe hands

Rubbermaid® Commercial Products have launched the Colour-Coded Foodservice System to help reduce foodborne illness and crosscontamination in commercial kitchens. The colour-coded line covers everything from prep tools to storage including tongs, high-heat spatulas, a cutting board rack, cutting boards and square containers with lids. Seven colour options are designed to facilitate the safe handling of raw meat, poultry, seafood, dairy, cooked meat, produce and potential allergens. All products are commercial dishwasher safe and the system has received the ACF Seal of Approval from the American Culinary Federation. rubbermaidcommercial.com.au

2 Beans is a new soy innovation from Vitasoy, which is a premium café-only soy milk crafted with certified organic whole soybeans. The product was inspired by the fusion of the coffee bean and the soybean to create a sublime flavour specifically designed for coffee. The process behind 2 Beans involves grinding whole organic soybeans to extract maximum taste. The beans are then turned into milk, resulting in a finished product with a unique texture and a rich, full froth. 2 Beans is currently available in Victoria and New South Wales. 2beans.net.au

Carnival fusion

Malt Shovel Brewers has released a limited-edition beer inspired by the sights, smells and atmosphere of the carnival. Dubbed Karni Kolsch, the beer features the flavour of fairy floss and a subtle vanilla aroma finished off a pink tinge. Former head brewer at Malt Shovel Brewery, Chris Sheehan, was inspired to create the beverage after drinking a beer and devouring a fairy floss icy pole on a hot summer’s day. Packs of Karni Kolsch are available through MoCU and bottle shops around Sydney. Kegs are available at James Squire Brewhouses and Beer DeLuxe nationally along with various Sydney venues. jamessquire.com.au

Heating up

Viva Italia

Nespresso has relaunched Tribute to Milano, one of the brand’s most-loved Grand Cru. The limited-edition line reflects the history and rich culture of Milan and features a blend of Arabica and robusta beans. Boasting a fruity aroma and sweet cereal notes, Tribute to Milano is best enjoyed as a ristretto of 20ml, but you can also add milk for a creamier taste with caramel aromas. The brew also has a mild bitterness and acidity with a rounded body and high intensity. Tribute to Milano is available at Nespresso Boutiques, online or by calling the Nespresso Club. nespresso.com 40

Hospitality August 2017

Increase the use of an outdoor space with the Caloray Disc Heater. Suitable for hard-toheat areas including high-ceiling restaurants or cafés with outdoor seating, Caloray keeps clients warm, therefore keeping them on your premises for longer. Caloray’s circular compact design fits in between fixtures in your ceiling, blending in with surrounding decor. Built for commercial applications, the efficient and targeted heating only heats people and objects rather than the air around them. There is a variety of mounting options to suit a number of needs. Recessed into the ceiling, pendant hood or wall hanger options are also available. caloray.com

For the diary Upcoming events in the hospitality industry. Find out more at hospitalitymagazine.com.au Taste of Coogee 2017

Seaside Street Food Festival

2–3 September, 2017 The two-day free beachside festival will be held at Coogee Oval on the first weekend of spring. Now in its fifth year, the festival is hosted by Coogee Chamber of Commerce and will showcase the best of Sydney’s restaurants along with a selection of Australia’s finest food and wine producers. Wine Selectors, Peterson House Winery, The Shuck Truck and Parrilla Argenchino South American BBQ are just some of the names visitors can look forward to seeing at the festival. All proceeds from the 2017 festival will be donated to Running for Premature Babies charity. coogeebeach.net.au/tasteofcoogee

11–15 October, 2017 The Food Truck Park has partnered with Frankston City Council to create the Seaside Street Food Festival which is a celebration of Melbourne’s finest food trucks, craft beer, cider, wine and live entertainment. Spanning five days, the festival is located on the Frankston waterfront and has an expanded footprint from 2016. The 2017 festival will be bigger than ever and showcase a range of cuisines to suit every taste. thefoodtruckpark.com.au

Fine Food Australia 11–14 September, 2017 Being held at the new ICC Sydney, Fine Food Australia is the country’s largest tradeshow for the foodservice industry, and will showcase the latest food, drink, ingredient and equipment innovations. It will include event favourites such as the Australian Culinary Challenge, the Café Stage, the Nestlé Golden Chef’s Hat Competition, the Talking Food Stage and The Official Great Aussie Pie and Sausage Roll Competition. A new addition for 2017, and running alongside Fine Food Australia, will be the Commercial Drinks show, Australia’s new event dedicated to the buying and selling of liquor for the on-premise industry. ﬁnefoodaustralia.com.au

The Good Food & Wine Show 27–29 October The Good Food & Wine Show returns to Brisbane at the Brisbane Convention Centre with brand-new features, experiences, masterclasses and hundreds of first-time exhibitors. The event will be packed with local and regional names along with a celebrity line-up of chefs including Adam Liaw, George Calombaris, Luke Nguyen and Matt Moran. Cheese Alley and the Good Food Theatre will return along with the debut of the Smelly Cheese Club and the Champagne Taittinger & Oyster Bar. goodfoodshow.com.au

Wine Island 2017 10–12 November 2017 After two successful years, Wine Island returns to Sydney Harbour’s Clark Island over three days. Australia’s most tropical and unique wine festival, Wine Island is filled with good wine, food, music, masterclasses

and more. A limited number of tickets are available for the event, and guests will travel to the island via ‘Bubbles Boats’ with a glass of sparkling in hand. For those looking for a unique opportunity, a superyacht experience is on offer where guests will enjoy a cruise around the Harbour before enjoying private masterclasses and exclusive culinary treats. wineisland.com.au

Brew & the Moo 11 November After a sell-out event in 2016, Brew & the Moo is back on Saturday 11 November. The Pilbara’s premier beef and beer festival will be based in Dampier, a seaside suburb that features beachfront views. Brew & the Moo work closely with chefs to create mouth-watering beef menus that pair perfectly with a variety of beers. This year, local vendors will showcase innovative dishes and promote locally sourced produce. brewandthemoo.com.au

Margaret River Gourmet Escape 16–19 November To celebrate 50 years of commercial wine production, Margaret River Gourmet Escape presented by Audi will return with an extra day added to the program. Showcasing new events and talent, the program is spread across four days and puts Margaret River’s food and wine front and centre. Curtis Stone will join more than 50 leading food and wine personalities at the event including Andre Chiang, May Chow and Alex Atala. gourmetescape.com.au August 2017 Hospitality

Chin Chin banquet including kingﬁsh sashimi

5 minutes with...

Graeme Hunt

head chef, Chin Chin Sydney

From Sydney to Melbourne and back again, Graeme Hunt is on the move and he’s bringing a new iteration of the iconic Lucas Group venue Chin Chin with him.

o be honest, in my experience, I didn’t ﬁnd there to be too much difference between the two cities’ foodservice industries. In Australia, we’re lucky to have such a thriving food scene and this means quality restaurants are dotted around the country. One thing that has stood out is the amount of new chefs that have really come out and started to make their own mark. It’s great to see so many friends and former colleagues who are doing really well. I have also noticed that geographically, restaurants seem to be a bit more spread out around Sydney, which means there’s great restaurants found beyond the city. Initially, I was a bit nervous about starting a new job. Prior to this, I had been with the Rockpool Group for more than 12 years and it was extremely hard to leave that behind. However, after meeting with Chris Lucas, his passion and enthusiasm for the project was infectious — and I knew I wanted to be involved. What attracted me the most was that the kitchen would feature all of my favourite elements — a wood fire, a rotisserie and woks — combined with a South-East Asian flavour influence. All of those factors combined were very appealing to me. The restaurant is about tasty, approachable and affordable food paired with atmosphere. The music is pumping at night, there are some great tunes and it doesn’t feel like you’re at dinner for me. In a nutshell, it’s just fun. The food will keep the same style and DNA, but will be moving away from its Thai roots a little bit. Unlike Melbourne, we will have a fire pit and gas rotisserie, so I’m looking forward to incorporating these elements into the menu. Downstairs, we have a great function space which can be closed off to suit anything as intimate as a 12-person dinner to a 125-person event. Currently, we are testing the new grill and rotisserie dishes for Sydney. Think along the lines of grilled flank steak marinated in jungle curry paste and also turmeric and lemongrass roast duck cooked on the rotisserie. It will all be flavour-driven simple food. We will have a production kitchen set up downstairs where the bulk of all the prep will be done. Being open all day really limits the amount of room we have, so having the kitchen downstairs is great. That will be the main difference with Sydney and Melbourne, too. All our production will be done on-site. n 42

Hospitality August 2017

Chin Chin Sydney head chef Graeme Hun

Chin Chin roasted pumpkin satay with peanut sauce, red chilli and Thai basil

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